The fall season mean chili! I love a pot of hot, spicy chili on a cool day, it tends to taste even better the next day, so make sure you make a big batch!
Please note: When I made Modified Atkins recipes, I find it extremely hard to estimate the carbs and fat. I use the ketocalculator to calculate the meals and I still weigh the ingredients in grams. This is a result of my personal experience with starting keto at a 4:1 ratio first and having my scale glued to my kitchen counter for everything I do! I try to get common measurements for the ingredients, but it doesn’t always happen that way for me. I do my best and please remember to use your best judgement when you are converting this recipe for your child.
Approximately 1:1 Ratio
11.95 Carbs (eliminate the beans for lower carbs)
10g olive oil
101g (1/3 cup) ground beef, 85% RAW
12g (1 Tbsp) diced onion
4g (1 tsp) chili powder
33g (1/4 cup) diced red bell pepper
100g (little less than 1/2 cup) low sodium beef broth
25g (heaping Tbsp) tomato puree
50g (1/4 cup) canned black beans
optional garnishes not included in calculations are cilantro and cotija cheese
Add the butter and oil to a small pot. Brown the ground beef in the melted fats.
Add the onions, red bell peppers and chili powder to the meat. Sauté until the vegetables begin to soften.
Add the tomato puree, beef broth and beans. Smash some of the beans to add extra “thickness” to the broth. Season with salt and pepper. Simmer until the flavors have combined and the vegetables have cooked through. This is even better if you let it sit in the refrigerator for the next day!
Top with additional garnishes if desired.